Potato Straw's
Ingredients
Directions
Prepare
Wash and scrub the potatoes.
Cut them into thin slices, then cut these into very small thin strips like matches.
Dry the strips lightly in a soft cloth.
Fry and drain
Fry the strips in hot fat until golden brown.
Drain on hot paper.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Potatoes
- Provide the starchy base that becomes crisp and golden when fried.
- Hot fat
- Cooks the strips quickly, drying the surface so they turn crisp and browned.
The step that matters
Drying the strips before frying. Surface moisture cools the hot fat and causes steaming and greasy, soft straws. Patting the strips dry lets them fry crisp and brown.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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